Description
Phoenix Dancong oolongs come from ancient tea trees on Phoenix Mountain (Feng Huang Shan) in Guangdong province. 'Dancong' means 'single bush,' reflecting the tradition of harvesting and processing each tree separately. These teas are famous for naturally mimicking the aromas of flowers and fruits. Named varieties include Mi Lan Xiang (honey orchid), Ya Shi Xiang (duck shit aroma), and Zhi Lan Xiang (orchid).
Brewing Guide
Recommended vessel: Porcelain gaiwan or Chaozhou clay pot
Phoenix Dancong is traditionally brewed Chaozhou gongfu style with boiling water and extremely fast steeps (flash steeps of 5-10 seconds for the first 3 rounds). The aromatic complexity unfolds best with a gaiwan lid you can smell between rounds. Over-steeping Dancong produces harsh astringency.